Cheesecake with almond caramel and Amarettini
easy
105 mins
105 mins
Ingredients
- 100 g + 2 tablespoons butter
- 150 g Ladyfingers
- 100 g Amarettini
- 750 g Low-fat curd
- 400 g Double cream cream cheese
- 1 package Vanillin sugar
- 300 g Sugar
- 1 package Pudding powder "Vanilla Flavor"
- 4 Eggs (size M)
- 200 g Almond kernels without skin
- 150 g Whipped cream
- 7-10 Tbsp Grease
Directions
- 1
Melt 100 g butter in a small pot, let it cool down a little. Finely crumble the lady fingers and 75 g Amarettini in the universal chopper. Mix the crumb mixture with the melted butter. Grease a springform pan (26 cm Ø). Put the crumbs on the bottom and press them down to a smooth base. Put it in a cold place. Mix quark, cream cheese, vanillin sugar and 150 g sugar with the whisks of the hand mixer until smooth. Stir in pudding powder and eggs one after the other. Spread the mixture on the crumb base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove carefully from the edge with a knife. Leave to cool in the mould. Score the cake with a cake divider (12 or 16 pieces). Coarsely chop the almonds. Warm up the cream. Caramelise 150 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and stir in over medium heat until everything has combined. Remove 2 tablespoons of caramel. Mix the almonds with the rest of the caramel. Spread the caramel mixture over the cake. Make sure that the almonds are not within the cutting range of the pieces. Carefully dip 25 g Amarettini (hot caramel!) with the tip into the caramel that has been set aside, let it set. Decorate the cake with the caramel amarettini
- 2
Do not store cakes in the refrigerator!
- 3
3 hours waiting time
Nutrition Facts
430 kcal
34 g
27 g
15 g